- 1 tbsp olive oil
- 1 garlic clove minced
- 4 large zucchini spiralized (each of my zucchini weighed about 10 oz before removing stems and spiralizing)
- 1 large carrot peeled and thinly sliced
- 1 red bell pepper seeds removed and thinly sliced
- 2-3 tbsp low sodium soy sauce
- 1/2 tbsp sesame oil
- 1/2 tbsp oyster sauce
- 2 tsp toasted white sesame seeds
In a large skillet or wok, add oil and garlic. Bring pan to medium high heat and cook about 1 minute until garlic is lightly browned.
Add in the zucchini and cook until tender but still crispy. Place zucchini into a colander to strain out all the water. Set aside.
Add carrots and bell peppers to pan. Cook until tender but still crispy. Reduce heat to low heat. Add zucchini back in along with soy sauce, sesame oil and oyster sauce. Stir until everything is evenly combined in sauce. Taste and adjust as needed. Be careful to not cook at high heat because it will cause the zucchini to release more water. When everything is evenly cooked and coated in sauce, remove pan from heat. Drain any excess liquid if needed. Garnish with white sesame seeds. Allow everything to cool before placing into meal prep containers.
- I use these Meal Prep Containers* and this spiralizer*.
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Serving: 0.25of recipe, Calories: 132kcal, Carbohydrates: 15g, Protein: 5.6g, Fat: 7.1g, Saturated Fat: 1.1g, Polyunsaturated Fat: 1.7g, Monounsaturated Fat: 3.5g, Sodium: 484.8mg, Fiber: 4.7g, Sugar: 10.2g, Vitamin A: 750IU, Vitamin C: 133.7mg, Calcium: 70mg, Iron: 1.6mg, Net Carbs: 10g
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.